After nearly a month of being MIA, I knew I’d just have to come back with a BANG! This recipe is a new favorite and it’s hard to see all these pictures without having a bar to munch on while I type…UGH! Where to even start with how much I love these…
All the ingredients are most likely in your pantry, if you’re anything like me! They are Paleo and contain only the purest ingredients. I’ve dabbled with the thought of making my own chocolate chips since they are basically coco powder and coconut oil. The chocolate layer on these magic bars is just that! Something so satisfying to making your own layers and not just melting a bag of chocolate or opening up a can of caramel which will most likely contain high fructose corn syrup. The other thing I love about these…no cooking involved. Perfect for those hot summer days where you just need something sweet, rich, and so delicious all in one decedent little square. Creating a caramel layer with almond butter (just let that all sink in) gives you the most amazingly smooth but sweet caramel. I’ve compared almond butter to caramel before and just needed to doctor it up enough to get this lovely concoction.
I do have to warn you, they don’t like heat. I would only leave them out on the counter for 15 minutes. They melt quickly as they depend on the cold to keep their shape.
If you can’t figure it out by now how amazing these are, I don’t know what to tell ya! Go and see for yourselves and your taste buds will thank you!

Shortbread layer
1 cup coconut flour
½ cup maple syrup
½ cup melted coconut oil

Caramel layer
¼ cup maple syrup
½ cup melted coconut oil
¼ cup almond butter
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate layer
½ cup coconut oil
½ cup unsweetened coco powder
3 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt

Directions
1. In a small bowl, mix together the shortbread layer mixture until it forms a ball. Press the dough into a lined 8×8. Place in the freezer while you continue making the other layers.
2. In a small saucepan, melt the coconut oil for the caramel. Once melted, add the maple syrup, almond butter, vanilla extract and salt.
3. Remove the shortbread from the freezer if the layer is completely set. With a rubber scraper, gently layer the caramel mixture onto the shortbread. Place back into the freezer to set.
4. In a small saucepan, melt the coconut oil. Add the coco powder, maple syrup, vanilla extract and salt.
5. Once the caramel layer has been set, add the chocolate layer. Place back into the freezer until completely set.
6. Remove from freezer and let sit at room temperature for 2-3 minutes then cut into squares. Serve immediately or store in the refrigerator up to one week. Yields 12 squares.